Identification of histidine and tyrosine decarboxylating bacteria from Tucumán red wine

Abstract

Different species of lactic acid bacteria (LAB) produce biogenic amines (BA) in wine, including histamine and tyramine. Thereby, it was determined through sequencing of the 16S rDNA gene that 11 LAB isolates from Tucumán red wine correspond to Lacticaseibacillus paracasei species, and through RAPD-PCR were grouped into 4 clusters. The presence of hdc and tdc genes was also demonstrated. L. paracasei AT45 was the main producer strain of BA in a culture medium, at a concentration of 103 cfu mL−1 producing 6.52 mg L−1 of histamine and 3.57 mg L−1 of tyramine. The production of histamine and tyramine in wine was evidenced. The inoculation of the Oenococcus oeni strain, as a strategy to reduce the formation of BA in wine, was evaluated. In the wine inoculated with both microorganisms at a concentration of 107 cfu mL−1, a decrease of BA production for the pure culture of L. paracasei AT45 was demonstrated. In wine inoculated with O. oeni in the presence of L. paracasei AT45 at 103 cfu mL−1, BA was not detected. This study evidenced the first histamine and tyramine-producing L. paracasei strain identified from Argentinian wine. Furthermore, the results represent an advance in the pursuit of the reduction of biogenic amine formation.